Move over Peanut Butter cups, you’re getting a baby sister. Her name is Healthy Pumpkin Butter Cups and im sorry to say she’s better tasting than you. She’s full of Fall delight, pumpkin spice and brain boosting dark chocolate. These Pumpkin Butter cups are deceptively easy to make, and will make the perfect seasonal treat. The filling tastes just like a Pumpkin Pie, and I can guarantee i’ll be making (and eating) these through to Christmas. This recipe is
- Refined sugar free
- Vegan
- Gluten Free
- Soy Free
- Paleo
For easy removal, I would suggest using a mini silicone muffin tin. It’s no fuss, and the chocolate comes out seamlessly.
Healthy Pumpkin Butter Cups
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes15
minutes25
minutesThese pumpkin butter cups are the perfect seasonal treat. Created with minimal ingredients, they’re deceptively easy to make.
Ingredients
100g dark chocolate
1 tbsp coconut oil (or ghee)
- Pumpkin Filling
1/4 cup canned pumpkin puree
2 tbsp almond butter
1 tbsp coconut sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla
Directions
- Gently melt down your chocolate in a small saucepan.
- Add in the coconut oil (or ghee), stirring well, ensuring you don’t overheat the chocolate.
- Remove from the heat
- Using a teaspoon, spoon the chocolate into 8 of your mini muffin molds
- Place in the freezer while you make your pumpkin filling , roughly 5 minutes
- In a small bowl whisk together all your pumpkin ingredients
- Once your chocolate has set, remove from the freezer and spoon a small amount of pumpkin filling into each of the molds, roughly 1 tsp worth. Tip – you don’t want the mixture to touch the sides, this will allow for a smoother outer chocolate layer
- Cover each mold with the remaining chocolate, ensuring the pumpkin filling is completely covered.
- Place back in the freezer for 10 minutes, to set.
- Gently pop out of the silicone mold and enjoy
Notes
- Store any left overs in a Tupperware container in the fridge.
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